Name: Best Green Shakshuka Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: North African
Ingredients: ½ medium onion, diced; 4 garlic cloves, finely chopped; 9 ounces Brussels sprouts, shaved or finely sliced; 1 zucchini, grated; 2 cups packed baby spinach; ¼ cup fresh cilantro, chopped; 1 large avocado, sliced (for garnish); 2 tablespoons olive oil; 1 teaspoon cumin; ½ teaspoon salt; ¼ teaspoon pepper; 5 large eggs

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Introduction

Green shakshuka is a fresh, vibrant twist on the classic North African dish, packed with nutritious vegetables and topped with perfectly cooked eggs. This easy one-pan meal is ideal for breakfast, lunch, or a light dinner.

A black cast iron pan filled with a cooked mix of green leafy vegetables and shredded cabbage forming the base layer with a soft, wilted texture, topped by five sunny-side-up eggs evenly spaced across the pan. The eggs have bright, shiny orange yolks and firm, white edges, sprinkled with small chopped green herbs. The pan rests on a white marbled surface, with a large kitchen knife placed nearby and a bunch of fresh cilantro partially visible at the top left corner. A white cloth is casually beside the pan, adding a soft element to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
½ medium onion, diced
4 garlic cloves, finely chopped
9 ounces Brussels sprouts, shaved or finely sliced
1 zucchini, grated
1 teaspoon cumin
½ teaspoon salt
¼ teaspoon pepper
2 cups packed baby spinach
5 large eggs
¼ cup fresh cilantro, chopped
1 large avocado, for garnish

Instructions

Step 1: Heat olive oil in a sauté pan over medium heat. Add the diced onion and cook for 2-3 minutes until translucent. Stir in the garlic and cook for another minute.
Step 2: Add the shaved Brussels sprouts and cook for 4-5 minutes, stirring frequently until softened. Then add the grated zucchini, cumin, salt, and pepper. Stir for about one minute to combine.
Step 3: Stir in the baby spinach and cook until it just begins to wilt. Reduce the heat to low.
Step 4: Using a spatula, flatten the vegetable mixture and create five small wells. Crack an egg into each well carefully.
Step 5: Cook the eggs until done to your liking. To speed up cooking, cover the pan with a lid to steam the eggs.
Step 6: Sprinkle chopped fresh cilantro over the top and garnish with sliced avocado before serving.

Tips & Variations

Try adding a pinch of smoked paprika or chili flakes for a spicy kick.
Substitute kale or Swiss chard for spinach if preferred.
Use a non-stick pan to prevent the eggs from sticking during cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave, but note that eggs may become slightly crumbly when reheated.

How to Serve

A black cast iron skillet filled with a cooked bed of green leafy vegetables and shredded cabbage, topped with five sunny-side-up eggs evenly spaced across the pan. Each egg has bright yellow yolks that are glossy and smooth, surrounded by tender white egg whites with slightly fluttered edges. The vegetable layer underneath is a mix of dark and light green shades with soft, sautéed texture. Small specks of fresh chopped herbs and black pepper are sprinkled over the eggs and vegetables. The skillet sits on a white marbled surface near a large kitchen knife with a black handle and a bunch of fresh herbs in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make green shakshuka vegan?

Yes, you can omit the eggs and add tofu or chickpeas for protein instead.

How do I know when the eggs are perfectly cooked?

Cook the eggs until the whites are set but the yolks remain runny, or cook longer until the yolks are firm, depending on your preference.